By Eddy − On Saturday, February 13, 2016, 8 years ago in
Seafood Recipes
4 out of 5 with 29 ratings
comments: 0 - views: 56267
| Preparation time | 10 min |
| Cooking Time | 35 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
3 tablespoons olive oil1 medium onion, diced 3 cloves garlic, minced 1 red sweet pepper, diced5 large peeled tomatoes, diced1 bay leafPinch of piri piri flakes (or red pepper flakes)3 ¾ cups (890ml) vegetable broth¾ cup (180ml) white wine2 cups (475ml) Carolino rice (short grain white rice) 12 large whole shrimp½ pound (225g) mussels, cleaned½ pound (225g) clams, cleanedSalt to taste1 lemonFresh cilantro
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Instructions
Get a Cataplana Pan (Click Here)
- Heat olive oil in the cataplana over medium heat. Add in the onion and garlic and allow to cook, stirring frequently, about 5-10 minutes or until the onion is translucent. Add the diced pepper and tomatoes to the pan and allow it to cook another 5 or so minutes, stirring occasionally. Pour the broth and white wine into the pan, stir well and bring to a boil.
- Once the liquid has come to a boil, add in the rice and stir to combine. Reduce heat to low and cover with the top of the cataplana, allowing it to simmer for about 20 minutes or until the rice is cooked but still has plenty of liquid. Taste the rice and add salt as necessary.
- Open the cataplana and place the shrimp, mussels and clams into the rice and cover again. Allow it to cook about 5-7 minutes or until the shells open and the shrimp has turned bright pink.
- Squeeze fresh lemon juice on top and sprinkle with cilantro leaves. Serve immediately.
Recipe & Photo Credit: Gabriella Opaz, catavino.net
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